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Savory Sausage Stuffed Acorn Squash Boats: Easy Fall Dinner

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These Savory Sausage Stuffed Acorn Squash Boats are a quick and easy fall dinner that looks impressive but comes together with minimal fuss. Tender roasted squash is filled with a savory sausage, quinoa, and cranberry mixture, then topped with melted cheese for a cozy, crowd-pleasing meal.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 pound ground Italian sausage
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup cooked quinoa or rice
  • 1/2 cup dried cranberries
  • 1/3 cup chopped fresh parsley
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded mozzarella or provolone cheese
  • 2 tablespoons olive oil
  • Optional: red pepper flakes

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Place squash halves cut-side down on the prepared baking sheet. Roast for 20 minutes.
  3. While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground Italian sausage and cook, breaking it up, until browned and cooked through, about 6-8 minutes.
  4. Add diced onion to the skillet and cook for 3-4 minutes until softened. Stir in minced garlic, dried sage, dried thyme, salt, and black pepper. Cook for 1 more minute until fragrant. Remove from heat.
  5. In a large mixing bowl, combine the cooked sausage mixture, cooked quinoa (or rice), dried cranberries, and chopped fresh parsley. Stir until evenly distributed. Taste and adjust seasoning if needed.
  6. Remove par-roasted squash from the oven. Carefully flip each half over using tongs. Brush cut sides and cavities with remaining 1 tablespoon olive oil. Sprinkle lightly with salt and pepper.
  7. Divide the sausage filling evenly among the four squash halves, mounding slightly. Top each with about 2 tablespoons of shredded mozzarella or provolone cheese.
  8. Return stuffed squash to the oven and bake for 20-25 minutes, until squash is fork-tender and cheese is melted and golden brown. For extra browning, broil for the last 2 minutes.
  9. Let squash boats rest for 5 minutes before serving.

Notes

For a vegetarian version, swap sausage for mashed chickpeas and cooked lentils with fennel seeds. For a spicy version, use hot Italian sausage and add red pepper flakes. To make ahead, par-roast squash and prepare filling up to 2 days in advance; stuff and bake when ready. Leftovers keep in the refrigerator for up to 4 days.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall dinner, easy weeknight meal, healthy comfort food

Find it online: https://twinkletaste.com/savory-sausage-stuffed-acorn-squash-boats-easy-fall-dinner/